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Coconut Macadamia Nut Bars

These Coconut Macadamia Nut Bars are an unexpected, bar cookie - a shortbread crust topped with a sweet and salty mix of coconut and macadamia nuts.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 20
Author Liz


Ingredients for the Shortbread Crust:

  • 2 c. all-purpose flour
  • 1 c. unsalted butter, softened (2 sticks)
  • 2/3 c. confectioners' sugar
  • 1/2 tsp. salt

Ingredients for the Coconut Macadamia Nut Topping:

  • 1 c. firmly packed light brown sugar
  • 1/2 c. unsalted butter melted
  • 1/4 c. whipping cream
  • 1 Tbs. lemon juice
  • 1/4 tsp. salt
  • 2 2/3 c. shredded or flaked sweetened coconut
  • 1 1/3 c. macadamia nuts coarsely chopped



  1. Preheat oven to 350F. Line a 9x13 inch baking pan with parchment paper or aluminum foil so that there is an inch or two overhang on either end. Grease the lining and set aside.

Make the Shortbread Crust:

  1. In a stand mixer fitted with the paddle attachment, beat all ingredients on medium-low speed (#4) until dough starts to come together. Turn out into prepared pan, and press into an even layer along the bottom.

  2. Bake for 18-25 minutes until pale golden. Move to a wire rack to cool slightly and lower heat to 325F.

Make the Coconut Macadamia Nut Topping:

  1. In a mixer bowl fitted with the paddle attachment on medium-low speed (#4), combine brown sugar, melted butter, whipping cream, salt, and lemon juice. Remove bowl from mixer and fold in coconut and macadamia nuts.

  2. Pour onto prepared shortbread crust. Gently (because the crust is still soft) spread the topping so that most of the shortbread is covered (it will settle a little and fill in small holes that might be lacking topping).

  3. Bake for 35-45 minutes, until top is golden and bubbling.

  4. Allow to cool completely on a wire rack before cutting into bars. Store in an air-tight container at room temperature.